This study was designed to evaluating the use of cauliflower stems flour (CSF) as partial substitution of wheat flour (WF) at levels of 5, 10 ,15 and 20% in Egyptian Balady bread making on farinograph and extensograph properties of the produced doughs, also organoleptic properties, freshness and chemical composition of the produced bread which compared to control wheat bread. Farinograph results showed that as CSF substitution level increased the water absorption and dough weakening increased whereas the mixing time and dough stability were decreased. On the other hand, results of extensograph showed that the dough energy, the resistance to extension, dough extensibility and the proportional number were decreased with increasing CSF level. On the other side, the organoleptic evaluation showed that the substitution of wheat flour with CS Fat level5 % produce bread similar to the control sample (wheat bread) in all organoleptic properties. Regarding the chemical composition of produced bread, a gradually increase was observed in protein, ether extract, crude fiber and ash contents with increasing the level of added CSF as compared with control bread. Also, results indicated that the cauliflower stems flour improved the bread freshness. It could be concluded that the cauliflower flour can be used to replace 5% to 10% of wheat flour in Balady bread making without adverse effect on the consumer acceptability of the bread.